Chocolate Chip Cupcakes With Cookie Dough Frosting

• FOR THE CUPCAKES:
• 1 cup Butter, Softened
• 2 cups Sugar
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• 2-1/2 cups Flour, Sifted
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Baking Soda
• 1 cup Evaporated Milk
• 15 whole Crunchy Chocolate Chip Cookies, Chopped (I Used Chips Ahoy)
• FOR THE FROSTING:
• 1 cup Butter, Softened
• 3/4 cups Brown Sugar
• 1/4 teaspoons Kosher Salt
• 4 cups Powdered Sugar
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Evaporated Milk
• 1 cup Mini Chocolate Chips
• 15 whole Mini Chips Ahoy Cookies, Cut In Half

1. For the cupcakes, preheat oven to 350u0b0F.
2. Beat butter with sugar until smooth and fluffy (about 3 minutes). Add in eggs, one at a time, beating after each addition until fully combined. Beat in vanilla extract.
3. In a small bowl, sift the flour, baking powder, salt and baking soda together (very important). Add flour mixture to butter mixture, alternating with evaporated milk, in about 3 additions. Do not overbeat. Fold in chopped cookies. Fill cupcake liners about 3/4 full and bake 20-25 minutes. Allow to cool 15 minutes in pan, remove and cool completely on wire rack.
4. For the frosting, beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and milk. Continue to beat for about 3-5 minutes until fluffy. Add chocolate chips. Pipe onto cooled cupcakes and garnish with half of a mini chips ahoy cookie. Enjoy!
5. Cupcake recipe adapted from Magnolia's vanilla cupcake.

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Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cupcakes-with-cookie-dough-frosting/ (may not work)